Description
Experience the essence of autumn with the Pumpkin Dream Custard Cake – a dessert that perfectly marries the creamy richness of pumpkin with the fluffy softness of a light-as-air cake. This recipe yields a delightful treat infused with the warm spices of cinnamon, nutmeg, and ginger. Ideal for fall festivities or whenever your sweet tooth calls, this pumpkin custard cake will enchant your taste buds and become a season favorite.
Ingredients
- 4 large eggs, room temperature
- ½ cup unsalted butter, melted and cooled
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 cups whole milk, warmed
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Powdered sugar for dusting (optional)
Step-by-step Directions
1. Prepare Oven and Baking Dish
Preheat the oven to 350°F (175°C). Lightly grease a large baking dish or line it with parchment paper.
2. Mix Egg Yolks and Sugars
In a large mixing bowl, combine the egg yolks, granulated sugar, and melted butter. Whisk these ingredients until the mixture becomes creamy and smooth.
3. Incorporate Pumpkin and Spices
Add the pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and ginger to the bowl. Mix thoroughly to ensure all ingredients are well incorporated.
4. Add Flour and Milk
Gradually mix in the all-purpose flour to the pumpkin mixture. Once the flour is incorporated, slowly whisk in the warmed milk until the batter is smooth and homogenous.
5. Whip Egg Whites
In a separate bowl, beat the egg whites until stiff peaks form. This will add lightness to the batter.
6. Fold in Egg Whites
Carefully fold the beaten egg whites into the main batter, being sure to maintain as much air in the mixture as possible.
7. Bake
Pour the batter into the prepared baking dish and bake for 45-50 minutes, or until the cake is set and the top is lightly golden.
8. Cool and Serve
Allow the cake to cool in the dish for at least an hour before dusting with powdered sugar if using, and serving.
Servings & Preparation Time
The recipe yields approximately 8 servings. Preparation time is roughly 20 minutes, with a cooking time of 45-50 minutes.
Tips for Storage & Reheating
- Store the custard cake in an airtight container in the refrigerator for up to 5 days.
- To reheat, place slices in a microwave-safe dish and heat on medium power for 1 to 2 minutes or until warm throughout.
- If the powdered sugar dissolves into the moisture of the cake, feel free to add a fresh dusting before serving again.
Conclusion
The Pumpkin Dream Custard Cake is more than just a delightful dessert; it’s a celebration of fall’s flavors encapsulated in a sweet, satisfying finish. Whether served at a festive gathering or enjoyed as a personal treat, this cake promises to deliver joy and satisfaction with each creamy, spiced slice. Escape into the dream-like texture and warm pumpkin taste that this recipe guarantees, making it a perfect addition to your autumnal dessert repertoire.
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Pumpkin Dream Custard Cake
- Total Time: 42 minute
- Yield: 8 servings 1x
Description
Experience the essence of autumn with the Pumpkin Dream Custard Cake – a dessert that perfectly marries the creamy richness of pumpkin with the fluffy softness of a light-as-air cake. This recipe yields a delightful treat infused with the warm spices of cinnamon, nutmeg, and ginger. Ideal for fall festivities or whenever your sweet tooth calls, this pumpkin custard cake will enchant your taste buds and become a season favorite.
Ingredients
- 4 large eggs, room temperature
- ½ cup unsalted butter, melted and cooled
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 cups whole milk, warmed
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Powdered sugar for dusting (optional)
Instructions
- Prepare Oven and Baking Dish Preheat the oven to 350°F (175°C). Lightly grease a large baking dish or line it with parchment paper.
- Mix Egg Yolks and Sugars In a large mixing bowl, combine the egg yolks, granulated sugar, and melted butter. Whisk these ingredients until the mixture becomes creamy and smooth.
- Incorporate Pumpkin and Spices Add the pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and ginger to the bowl. Mix thoroughly to ensure all ingredients are well incorporated.
- Add Flour and Milk Gradually mix in the all-purpose flour to the pumpkin mixture. Once the flour is incorporated, slowly whisk in the warmed milk until the batter is smooth and homogenous.
- Whip Egg Whites In a separate bowl, beat the egg whites until stiff peaks form. This will add lightness to the batter.
- Fold in Egg Whites Carefully fold the beaten egg whites into the main batter, being sure to maintain as much air in the mixture as possible.
- Bake Pour the batter into the prepared baking dish and bake for 45-50 minutes, or until the cake is set and the top is lightly golden.
- Cool and Serve Allow the cake to cool in the dish for at least an hour before dusting with powdered sugar if using, and serving.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes